An old peasant dish from the Aubergne region, this delicious gallette is dense and filling. It is quite different from the thin Breton galettes. Even children who don't like cabbage will like this tasty, hearty dish. It can be eaten hot or cold, but personally we like it warm.

Ultimate in comfort food dinner, and very easy to make.
I got this as a "starter" from Emeril 5-6 years ago, and altered to represent real life circumstance of "leftovers", but the results are to die for.
Leftover stuffing can also be added, and this kicks the spicing up "differently", given the variations of how you might choose to grind giblets, neck meat, etc into it, and/or use 12 grain bread for stuffing mix.